Vegan Rice And Balsamic Salad Food
VEGAN RICE AND BALSAMIC SALAD RECIPE
Vegan meals are often portrayed to be as expensive and unfulfilling; Well this recipe is here to debunk that myth. Rice is a staple and we are almost bored of all the complimenting options we are offered with it, dals, curries, sambhar.So, for the days you don't wish to resume to comfort food option try this recipe and hopefully, it will make a place in your comfort food list.Rocket like most of the leafy greens is rich in vitamins and amino acids, however, rocket is blessed with elements that promote eye health and protects against cancer.While rocket and bell pepper, almonds add crunch to the salad. Balsamic vinegar rides the salad to another level. It offers a wonderful mix of acidity, sweetness, and cherry flavours.Balsamic vinegar is:Diabetes-friendlyMay help with hypertensionImproves your skinAids healthy digestionImproves blood circulationA little splash of this flavourful magic is safe for you.Keeping the crunch intact tip - Soak leaves in chill water and drain it properly before serving!
Provided by Roshni Sanghvi
Categories Vegan Salad
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
- Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and chili flakes-season to taste with salt and pepper and mix until well combined, before serving.
Nutrition Facts : ServingSize 4, Calories 288
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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